Prep 20 mins
Cook 1 hr 15 mins
This recipe is from a supermarket handout.
- 8 chicken legs with thigh, pieces seperated
- 1 1⁄2 cups distilled white vinegar
- 3 garlic cloves, crushed
- 2 bay leaves
- 1⁄2 tablespoon whole black peppercorn, crushed lightly
- 3⁄4 cup soy sauce
- 3 tablespoons vegetable oil
- cooked rice, to serve
- In a large kettle, combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water. Bring the mixture to a boil and simmer, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes.
- Use tongs to transfer the chicken to a plate. Pat the chicken dry and set aside. Boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. Remove the bay leaves, skim the fat from the surface and let the sauce cool.
- In a large skillet, heat the oil over high heat until it is hot, but not smoking. Saute the chicken in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter. Pour the heated sauce over it and serve the chicken with the rice.